Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
  • 8 slices of prosciutto (approximately 4 ounces or 115 grams)
  • 2 tablespoons olive oil (30 mL)
  • 2 teaspoons dried oregano (10 mL)
  • Salt and freshly ground black pepper to taste
  • 2 cups baby potatoes, halved (about 8 ounces or 225 grams)
  • 1 cup cherry tomatoes (about 6 ounces or 170 grams)
  • 1 cup green beans, trimmed (about 6 ounces or 170 grams)
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar (15 mL)
  • Fresh basil leaves for serving

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken breasts with olive oil, oregano, salt, and pepper.
  3. Wrap each chicken breast with two slices of prosciutto
  4. In the skillet, heat a bit of olive oil over medium-high heat.
  5. Sear the prosciutto-wrapped chicken for 3-4 minutes on each side until golden brown.
  6. Remove the chicken and set aside.
  7. Add the baby potatoes to the pan and sauté for about 5 minutes.
  8. Add garlic, cherry tomatoes, and trimmed green beans. Sauté for another 2-3 minutes.
  9. Drizzle with balsamic vinegar and stir to combine.
  10. Nestle the chicken back into the vegetables.
  11. Transfer the skillet to the preheated oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
  12. Let rest for 5 minutes, then garnish with fresh basil before serving.